Chicken Rice Porridge (Jook)

    1 hour 10 mins

    Whenever I got sick, my mum would make chicken rice porridge to nourish me. It was the only meal I'd eat as a sick child. Now I make it for my husband and children.


    Central Region, Singapore
    57 people made this

    Serves: 6 

    • 1/2 kg bone-in chicken thighs
    • 2 litres water
    • 3 spring onions, tied into a knot
    • 2 cm piece ginger, sliced
    • 3 cloves garlic, smashed
    • 200g rice
    • Soya sauce to taste
    • Garnish ingredients
    • sesame oil
    • white pepper
    • spring onions, chopped
    • tong cai (preserved vegetables)

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. In a large pot,combine the chicken, water, spring onions, ginger and garlic. Bring to a boil and skim any scum that rises to the surface. Simmer for 30 minutes, until the chicken is cooked through.
    2. Remove the chicken and scrape the meat off the bones. Set aside the meat and return the bones to the pot.
    3. Add the rice and bring to a boil. Cover and simmer for at least 1 hour, until the rice kernels are softened and a smooth porridge is formed. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Remove the bones and other ingredients. Add soya sauce to taste.
    4. Scoop some porridge into a bowl and add some chicken. Garnish as desired and serve to poor sick child.


    Use leftover rice and cut down on cooking time to 30 minutes.


    The more you stir, the quicker the rice grains break down and the smoother the porridge.


    You can also use chicken bones/carcass to make the base for the porridge.

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